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Easy One-Bowl Milk Chocolate Fudge Cupcakes

  • 27minutes
  • 282calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 414.03 ml all-purpose flour

  2. 236 1/29 ml brown sugar

  3. 59.14 ml unsweetened baking cocoa (sifted)

  4. 4.92 ml baking powder

  5. 4.92 ml baking soda

  6. 2.46 ml salt

  7. 1/29-1 1/53 ml cinnamon

  8. 236 1/29 ml milk or 236 1/29 ml half-and-half cream

  9. 1 egg , slightly beaten

  10. 78.07 ml salad oil (use Canola or vegetable oil)

  11. 4.92 ml vanilla (can use 2 teaspoons)

  12. 236 1/29 ml semisweet mini chocolate chips

  13. 118 1/59 ml chopped nuts

Instructions Jump to Ingredients ↑

  1. Set oven to 350 degrees.

  2. Line 12 regular size muffin tin with paper liners.

  3. In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.

  4. In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.

  5. Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.

  6. Mix in the chocolate chips and nuts (if using).

  7. Divide the batter evenly between the lined muffin tins.

  8. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).

  9. Cool, and frost with favorite chocolate frosting.

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